HOMCOM FD903A Assembly Instruction Manual page 15

PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY.
The customer needs to make preliminary preparations of the meat. Marinating
is recommended to help remove water from the meat and better preserve it.
Standard pickle:
1/2 glass of soybean sauce
1 tentacle of garlic, cut to a small piece
2 big spoons of ketchup
1 and 1/4 dessert spoon of salt
1/2 dessert spoon of dried pepper
All ingredients should be mixed carefully.
POULTRY
Before the beginning of drying, poultry should be preliminary prepared.
It is better to boil it or fry it.
Dry it for about 2-8 hours or till moisture is gone.
FISH
It is recommended to boil or bake it on a stove before the beginning of drying
(bake it for about 20 minutes with a temperature 200 degrees or till the fish
become friable).
Dry it for about 2-8 hours and till all moisture is gone.
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